Thursday, August 14, 2008

Chicken Cutlets

SO EASY!- This recipe is from another of my favorite cook books- "the minimalist cooks dinner" by Mark Bittman. All the recipes are easy, fresh and delicious. I love that every recipe has substitues and tips, so that you can make almost any of the recipes without having to go to the store in the middle of cooking to get something you forgot.
3 cups (or 3 handfuls) fresh spinach
4 oz. (1 cup grated) parmigiano reggiano cheese- make sure to get fresh and grate it yourself-very inexpensive at Trader Joe's
2 garlic cloves
1 tsp. pepper
pinch salt
1 1/2 lbs. boneless, skinless chicken breasts- cut into large chunks
3 Tb. olive oil

In large skillet, heat 1 Tb. olive oil over medium heat. Put spinach in oil and toss for about 2 minutes, or until wilted. Remove spinach from heat and set aside. Pulse cheese and garlic in a food processor, until garlic is minced. Add pepper, salt and chicken and pulse the machine on and off until the chicken is chopped, NOT PUREED(the goal is to have pieces that are grape size) pulse 2 r 3 more times. Put olive oil in large skillet (just use the one you used for the spinach- less cleanup!) and turn the heat to medium. Shape the chicken mixture into eight small burger-shaped cakes. cook for about 3 minutes per side, or until nicely browned. Do not overcook. Serve hot with any condiment you like. I like to use creme fraiche (or sour cream) with nutmeg and garlic stirred in. Use about 1/2 Cup creme fraiche 1/2 tsp. nutmeg and 1 garlic clove, pinch of salt and pepper.

NOTE: If you do not have a food processor, you can use the Pampered Chef Food Chopper to or a knife to chop the chicken.

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